Andruty Kaliskie - Polish Delight

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 32g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. 2.
   Add the cold cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
3. 3.
   In a separate bowl, whisk together the eggs and vanilla extract. Pour the egg mixture into the flour mixture.
4. 4.
   Mix the ingredients until a dough forms. Knead the dough lightly until it becomes smooth and cohesive.
5. 5.
   Divide the dough into smaller portions for easier handling. Roll out each portion into a thin rectangle, about 1/8 inch thick.
6. 6.
   Cut the dough into long strips, approximately 1 inch wide.
7. 7.
   Take each strip and twist it gently, then set aside on a baking sheet lined with parchment paper.
8. 8.
   Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
9. 9.
   Carefully drop a few twisted dough strips into the hot oil and fry until golden brown and crispy, about 2-3 minutes per batch.
10. 10.
    Remove the fried pastries from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
11. 11.
    Once cooled, dust the Andruty Kaliskie with powdered sugar.
12. 12.
    Serve and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky texture in the pastry.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying.
• Powdered sugar — Sift the powdered sugar before dusting the pastries to ensure a smooth and even coating.

Tips & Tricks

• For a variation, you can add a sprinkle of cinnamon or lemon zest to the dough for extra flavor.
• Ensure the oil is at the correct temperature before frying to achieve a crispy texture.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm up.
• Serve Andruty Kaliskie warm for the best taste and texture.
• Store any leftovers in an airtight container to maintain their crispiness.

Serving advice

Serve Andruty Kaliskie as a delightful dessert alongside a cup of hot coffee or tea. They can also be enjoyed as a sweet snack throughout the day.

Presentation advice

Arrange the Andruty Kaliskie on a platter and dust them generously with powdered sugar. You can also garnish with fresh mint leaves for a pop of color.